Ingredients:
1/2 kilogram of codfish without skin nor thorns preferably fillets. 1/2 olive oil cup. 1 great onion. 1 great green pepper. 1/2 cup of picadito good parsley. 6 teeth of garlic. 3/4 sauce cup of tomato or around 12 small mature tomatos. 1 leaf of laurel. 1/2 liter of water (of which it was used to soak the codfish). 1/4 liter of white wine or sherry, dry. 1/2 kilogram of rice of grain length.
Preparation:
It soaks the codfish a pair of hours in water sufficient to cover it. Desmenúcelo in great pieces and sofria it in hot oil. It grinds the bare onion, pepper, parsley and garlic; écheselos to the codfish and add the tomato (if it uses the fresh tomatos, píquelos good very small and without the seeds); it adds the wine and déjelo to boil 2 6 3 minutes. Year later 2 cups of the water in which it soaked the codfish; when it breaks the fervor, it throws the clean rice and washing, if it is necessary. Covered Manténgalo to medium fire until the grain abra and the rice begins to see itself dry, lowers to the candle and sígalo cooking, always covered, during 5 or 10 minutes to untimed fire.
